Light Shrimp Pasta

I love a good creamy pasta, but sometimes you just have to lighten things up.  This is an awesome pasta that does just that. It's garlicky and has a nice zing of lemon. It is not very saucy, but still the noodles come out with a great flavor waiting to be enjoyed. 

Ingredients: 

• 1 lb angel hair pasta
• 1lb peeled and deveined shrimp
• 1 stick of butter
• 1/2 tsp salt
• 3 tsp garlic powder
• 2 tsp basil
• 1/2 tsp red pepper flakes
• 1/2 tsp italian seasoning
• 1 cup of dry white wine (I use really dry Vermouth for this) 
• 1/2 cup parmesan cheese
• 1/2 cup heavy cream
• 4 juicy lemons (Tip: Roll them around on the counter with the palm of your hand before cutting them) 

Directions: 

• Boil your pasta according to the directions on the package 
• When they are done, dump the pot of noodles into a strainer 
• Using the same pot, start to melt your butter
• Put the shrimp in the pan
• Put all the seasonings and cook the shrimp until pink
• Pour in the wine- this will help deglaze the pan and use all that flavor! 
• Squeeze all the lemon juice into the pan
• Put in the heavy cream and let it cook for a minute
• Put in the parmesan cheese and put the noodles back into the pan a little at a time (Depending on how saucy you want it to stay or how much you want to cook, you can use half of the noodles-that is usually what I do and it feeds at least 4)
• Enjoy!